Perfect Rhubarb Pie

Name: Perfect Rhubarb Pie
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings.
Ingredients: 4 cups sliced fresh or frozen rhubarb, thawed; 4 cups boiling water; 1-1/2 cups sugar; 3 tablespoons all-purpose flour; 1 teaspoon quick-cooking tapioca; 1 large egg, room temperature; 2 teaspoons cold water; Dough for double-crust pie; 1 tablespoon butter

24 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. + standing Bake: 55 min. + cooling

Makes

8 servings

Updated: Feb. 23, 2023

Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! — Ellen Benninger, Greenville, Pennsylvania

Perfect Rhubarb Pie Recipe photo by Taste of Home

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Ingredients

4 cups sliced fresh or frozen rhubarb, thawed
4 cups boiling water
1-1/2 cups sugar
3 tablespoons all-purpose flour
1 teaspoon quick-cooking tapioca
1 large egg, room temperature
2 teaspoons cold water
Dough for double-crust pie
1 tablespoon butter

Directions

Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture.
Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes.
Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 40-50 minutes longer. Cool on a wire rack.

If you like a thicker filling bump your tapioca up from a tsp to a Tbsp. It will cut like a dream!

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Dough for double-crust pie

Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 432 calories, 16g fat (7g saturated fat), 40mg cholesterol, 225mg sodium, 69g carbohydrate (40g sugars, 1g fiber), 4g protein.

Perfect Rhubarb Pie

Ingredients

Directions

Nutrition Facts

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